Pineapple Chicken Tacos

🥘 Ingredients

• blackening spice
  2 tbsp
• blue corn tortilla chips
  3 oz
• chicken breast strips
  20 oz
• chipotle powder
  1 tsp
• cooking oil
  1 tsp
• corn
  1 unit
• flour tortillas
  12 unit
• garlic
  2 clove
• green salsa
  14.12 oz
• lime
  2 unit
• olive oil
  1 tsp
• paper towels
• pepper
• pineapple
  8 oz
• salt
• scallions
  4 unit
• shredded red cabbage
  8 oz
• sour cream
  6 tbsp

🍳 Cookware

• pan
• bowl
• bowl

1. 

   1

   Wash and dry produce. Drain pineapple . Drain half the corn (all for 4). Thinly slice scallions , separating whites from greens. Pat chicken breast strips dry and season with salt and pepper . Drizzle cooking oil in a hot pan ; cook chicken, pineapple, corn, and scallion whites until cooked through, ⏱️ 7 minutes . Grate garlic directly into pan, then add blackening spice and cook until fragrant, ⏱️ 2 minutes .

   pineapple: 8 oz, corn: 1 unit, scallions: 4 unit, chicken breast strips: 20 oz, salt, pepper, cooking oil: 1 tsp, garlic: 2 clove, blackening spice: 2 tbsp
2. 

   2

   Cut lime into wedges. In a bowl , toss shredded red cabbage , scallion greens, a drizzle of olive oil , a big squeeze of lime, salt , and pepper . In a bowl , mix sour cream , half the chipotle powder (all for 4), and a squeeze of lime.

   lime: 2 unit, shredded red cabbage: 8 oz, olive oil: 1 tsp, salt, pepper, sour cream: 6 tbsp, chipotle powder: 1 tsp
3. 

   3

   Wrap flour tortillas in damp paper towels ; microwave for ⏱️ 30 seconds . Spread chipotle crema over tortillas; fill with chicken filling and slaw. Serve with blue corn tortilla chips , green salsa , and any remaining lime wedges.

   flour tortillas: 12 unit, paper towels, blue corn tortilla chips: 3 oz, green salsa: 14.12 oz
4. 4

   Chicken is fully cooked when internal temperature reaches 165 degrees F.